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All Journal Journal La Bisecoman Pusaka : Journal of Tourism, Hospitality, Travel and Business Event
Syahrial Manaf
Lecturer, Politeknik Pariwisata Makassar, Indonesia
Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Languange, Linguistic, Communication & Media Other

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Development of a Community-Based Marine Tourism Attraction in the Samboang Beach in Bulukumba Regency Syahrial Syahrial; Muh. Zainuddin Badollahi
Journal La Bisecoman Vol. 1 No. 2 (2020): Journal La Bisecoman
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallabisecoman.v1i2.83

Abstract

Bonto Tiro Subdistrict is one of the areas in Bulukumba Regency which has a tourism potential that can be developed as a marine tourism attraction, one of which is the Samboang beach, where the beach has beautiful panoramic views with white sandy beaches, and the presence of coral reefs. can be used as one of the attractions, besides the underwater scenery is also reliable and is also a potential area for the development of marine tourism, this research is focused on aspects of developing tourist destinations with various components of tourism destinations in Samboang Beach, Bonto Tiro District, Bulukumba Regency. This study aims to find out how the development of tourism destinations in the Samboang beach through 4 tourism components, namely Attraction, Accessibility, Ancillary, Amenity in supporting marine tourism destinations so that they develop even more. This research is qualitative research with an observation approach, and research instruments in the form of a list of interviews, field observations and literature studies, while the theories underlying this research are tourism destination theory and tourism development theory. And from the research results obtained by researchers, it can be concluded that the development of marine tourism destinations is very supportive in developing the region as an area that has a tourist attraction.
Pengaruh Kegiatan Pemasaran Online (E-Commerce) terhadap Keunggulan Bersaing Produk Kuliner Tradisional Di Sulawesi Selatan Syahrial Manaf; Lily Dianafitry Hasan; Muhammad Musawantoro; Faizal Akbar Zainal
Pusaka: Journal of Tourism, Hospitality, Travel and Business Event Vol 2 No 1: Februari – Juli 2020
Publisher : Politeknik Pariwisata Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (461.532 KB) | DOI: 10.33649/pusaka.v2i1.47

Abstract

Abstrak :Penelitian ini bertujuan untuk mengetahui apakah metode pemasaran Online(Ecommerce) berpengaruh terhadap keunggulan bersaing Jenis Penelitian iniadalah deskriptif Kuantitatif dengan analasis data statistik, dimana populasi dansampel adalah seluruh industri kuliner tradisional di Sulawesi Selatan khusunyapada daerah Makassar, Pare-Pare, Bulukumba dan Bantaeng. Penelitian inidilakukan dengan menyebar kuisioner kepada 80 responden. Sampel diambildengan cara puposive sampling. Analisis data dilakukan dengan menggunakananalisa regresi. Hasil penelitian ini menunjukan bahwa Pengaruh Metode Online(Ecommerce) terhadap Keunggulan Bersaing secara parsial signifikan.Kata kunci: Pemasaran Online (Ecommerce),strategi diferensiasi produk,keunggulan bersaing,Abstract :This study aims to determine whether the method of Online marketing(Ecommerce) influences competitive advantage This type of research isquantitative descriptive with statistical data analysis, where the population andsample are all traditional culinary industries in South Sulawesi especially inMakassar, Pare-Pare, Bulukumba and Bantaeng. This research was conductedby distributing questionnaires to 80 respondents. Samples were taken bypuposive sampling. Data analysis was performed using regression analysis Theresults of this study indicate that the influence of online methods (Ecommerce) oncompetitive advantage is partially significant.Keywords: Online Marketing (Ecommerce), product differentiation strategy,competitive advantage
Instan Oyster Mushroom Instant Porridge for the Elderly Faisal Akbar Zaenal; Syahrial Syahrial; Abdi Nurul Masyhar
Pusaka: Journal of Tourism, Hospitality, Travel and Business Event Vol 4 No 1: Februari – Juli 2022
Publisher : Politeknik Pariwisata Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (421.398 KB) | DOI: 10.33649/pusaka.v4i1.157

Abstract

This research is an experimental study that aims to determine: (1) The process of making instant porridge substituted with oyster mushrooms; (2) Panelists' acceptance of the organoleptic test of instant porridge substituted with oyster mushrooms, which includes color, aroma, texture, taste, and overall (overall assessment); (3) Potassium Nutritional Value of oyster mushroom substituted porridge product. There were 38 panelists, consisting of 3 trained panelists, 25 semi-trained panelists, and 10 untrained panelists. The data collection techniques used are questionnaires and documentation. The data analysis technique used is descriptive analysis and the ANOVA test. The research was out at the Kitchen Laboratory and the Makassar Health Laboratory Center. The results showed that making oyster mushroom substitution slurry started from material preparation, weighing materials, cutting materials, grinding materials, drying materials, and storage. The panelists' acceptance of the oyster mushroom substitution porridge with the F1 formulation with a yield of 1.5 grams of dry oyster mushrooms is equivalent to 15 grams of fresh oyster mushrooms. In terms of assessment of color, aroma, texture, and taste, it is better than other formulations with a color rating of 4.18, aroma, texture, and taste of 4.82, and overall, 5.42. The change in the nutritional value of potassium in oyster mushroom instant porridge was 225.75 mcg, and the nutritional value of iron was 14.72 mcg.
Co-Authors Abdi Nurul Masyhar Faizal Akbar Zainal Hasan, Lily Dianafitry Muh. Zainuddin Badollahi Musawantoro, Muhammad Zaenal, Faisal Akbar